Tuesday, July 22, 2008

Sandwiches in any form, grilled or otherwise, make for such tasty complete meals when paired with the right sides. I think I can have them everyday, albeit with slight variations. But, there was this one time a while back, when due to circumstances beyond my control, I ended up having grilled cheese sandwich for 12 straight days for all the meals! Though the vendor took pity on me and threw in a tomato slice once in a while, I was off sandwiches of any kind for a long time. I think it would have been OK If I had some variables in there, but to have the exact same thing day in day out was not too exciting to say the least!

Having harvested a few eggplants, fresh from my kitchen garden, I was thinking of ways to use it without drowning it in spices of any kind. Eggplant & Zucchini Panini is what I grilled that day!.Eggplant, Onion & Zucchini Panini (Grilled Veg Panini).2 eggplants, thick sliced2 Zucchini, thick sliced1 onion, thick sliced3 cloves garlic, finely chopped8 bread slices, I use my favorite Jewish Rye Bread from the local bakery1/2 cup pesto (you can use any kind, store bought is fine too, I used walnut-coriander pesto)salt & pepperthick sliced Mozzarella cheeseOlive oil for grilling the vegButter/Oil for grilling the Panini.1. Grill the vegetables till done.This step can be done in an oven by layering the vegetables in a single layer on a baking sheet, drizzled with olive oil & chopped garlic at 400C ORdirectly on the grill, use your preferred method of roasting the vegetables.2. Now, it is time to get the Panini assembly line ready. Line up 4 slices of bread on your work area and slather pesto on them. Arrange roasted vegetables on top. Sprinkle salt & pepper. Arrange mozzarella slices and cover with the remaining slices of bread and grill till done. Use butter on the outside of bread for a great flavor.The grill marks make for a pretty presentation. This can be done quickly in a Panini maker, but not having one does not stop you from making a Panini anytime. Just press down the bread with a heavy saucepan and you have yourself an make-do arrangement.3. Enjoy the grilled veg panini with chips and a chilled smoothie ;) As you can see, this is more of a method rather than a recipe, lots of variations are possible here. Can be made without pesto, just slather some butter and lots of salt & pepper. Use whatever vegetables you have at hand..

This gorgeous panini with fresh eggplant from my beautiful garden makes it's way to GYO - 2008 guest hosted by Bee.This fits right in with AWED-Italian hosted by DK.I also want to send this to dear Sig for her MM-Grill it.How can I resist sending this to Sia for WBB-Summer Feast.that's it I guess ;)

Love paninis! I usually have a panini at least a couple of times a month from this place near my office. The serving size is so large that I can have the ret of it for dinner too. Not sure about eating it at a stretch for 12 days though...;-)

oh richa...the grilled panini reminds of of the grilled club-sandwich that we used to have at a local hangout back in Ahmedabad. the pic looks amazing.pesto is definitely a great find...at panera- they serve a grilled veg pesto sandwich on tomato bread- just love the taste of it.

one cant want more - your last pic is so amazing..had me salivating and hungry. It must be amazing to have ur own garden - planning to grow something soon - a potted wonder ;-)mostly a herb probably and confirm if I have green fingers first. Thanks for sending m these delish sandwiches. (still drooling)

About Me

I am very proud of my Indian roots. I respect other cultures and am ready to gain and learn from them. I believe one can learn from everyone and don't want to miss any opportunity of learning new things everyday!